• 6servings
  • 60minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 cup (180ml) olive oil

  2. 1 small (80g) brown onion, chopped

  3. 2 cloves garlic, crushed

  4. 4 medium (650g) tomatoes, peeled, seeded, chopped or equivalent canned

  5. 2 teaspoons finely shredded basil

  6. salt and pepper freshly ground

  7. 2 small (450g) eggplants

  8. 5 (250g) bocconcini

  9. 9 drained anchovies, halved

  10. NOTE: The tomato sauce and eggplant can be prepared a day ahead. Assemble up to an hour ahead and bake close to serving.

Instructions Jump to Ingredients ↑

  1. Heat 2 tablespoons of the olive oil in a pan, add onion and garlic; cook, stirring, over a medium heat until the onion is very soft but not coloured.

  2. Add the tomato and basil; cook, stirring occasionally, over medium heat for about 10 minutes or until very thick and a jam-like consistency. Season to taste with salt and pepper.

  3. Meanwhile, slice eggplant into 1cm-thick rounds you'll need 18. Heat rest of oil in large frying pan. Cook eggplant in batches, about 2 minutes each side or until tender. Drain on paper.

  4. Preheat the oven to moderate (180C). Slice the bocconcini thinly you will need 36 rounds. Place six of the larger rounds of eggplant on an oven tray. Top each with 2 teaspoons of tomato mixture, an anchovy half, then 2 overlapping slices of bocconcini. Repeat layering twice and season with pepper.

  5. Bake in a moderate oven for about 10 minutes or until the cheese is melted.

  6. Not suitable to freeze. Not suitable to microwave.

  7. Photography by Brett Stevens.


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